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Lemony Tropic Layered Dessert Recipe

I’ve made this cool, fruity dessert so many times, my old recipe card is practically unreadable! For a tangy variation, mix a package of lemon and lime gelatin together.—Barbara Estabrook, Rhinelander, Wisconsin

TOTAL TIME: Prep: 35 min. Cook: 25 min. + chillingYIELD:15 servings

Ingredients

1 cup all-purpose flour

1/2 cup chopped walnuts, toasted

1/4 cup packed brown sugar

1/2 cup cold butter, cubed

FILLING/TOPPING:

2 cans (8 ounces each) crushed pineapple

2 packages (3 ounces each) lemon gelatin

1 cup boiling water

2 cups cold water

4 medium firm bananas, chopped

1 cup miniature marshmallows

1/2 cup sugar

2 tablespoons all-purpose flour

2 eggs, lightly beaten

1/2 cup heavy whipping cream, whipped

Directions

1.In a small bowl, combine the flour, walnuts and brown sugar; cut in butter until mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack.

2. For filling, drain pineapple, reserving juice for topping. Set pineapple aside. In a large bowl, dissolve gelatin in boiling water; stir in cold water. Refrigerate until thickened, about 1 hour.

3. Fold in the bananas, marshmallows and reserved pineapple. Spoon over crust. Refrigerate until firm, about 45 minutes.

4. For topping, combine reserved pineapple juice and enough water to measure 1 cup. In a small saucepan, combine the sugar, flour and pineapple juice mixture until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.

5. Stir a small amount of hot mixture into eggs. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Transfer to a small bowl; cool completely. Fold in whipped cream. Spread over gelatin layer. Refrigerate until chilled.
Yield: 15 servings.